RIGATONI PASTA
Summary
This rigatoni pasta is made primarily from semolina, a high-quality wheat product that is minimally processed, retaining much of its natural nutrients. The ingredient list is short and clean, with added vitamins and minerals that enhance its nutritional profile without introducing any harmful substances. Its low processing level and absence of additives make it a healthy choice within its category.
At a glance
Key ingredients 6
SemolinaGood
Semolina is a high-quality wheat product that provides a good source of protein and fiber. It is minimally processed, retaining much of its natural nutrients. Compared to refined flours, semolina offers better nutritional value and satiety.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and fiber, supporting digestive health and providing sustained energy.
NiacinNeutral
Niacin, also known as vitamin B3, is an essential nutrient added to fortify the pasta. It plays a role in energy metabolism and maintaining healthy skin. The fortification process ensures adequate intake of this vitamin in diets lacking natural sources.
Benefits
Supports energy metabolism and contributes to healthy skin and nerve function.
Iron LactateNeutral
Iron lactate is used to fortify foods with iron, an essential mineral for oxygen transport in the blood. It is a bioavailable form of iron, enhancing absorption compared to some other iron compounds. Fortification helps prevent iron deficiency anemia in populations with low dietary iron intake.
Risks
Excessive iron intake can lead to toxicity, but this is rare from fortified foods alone.
Benefits
Helps prevent iron deficiency anemia and supports healthy blood function.
Thiamin MononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is crucial for carbohydrate metabolism and nerve function. Fortification ensures adequate intake in diets that may lack sufficient natural sources.
Benefits
Supports energy metabolism and proper nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to foods to ensure adequate intake of this essential nutrient. It plays a key role in energy production and the metabolism of fats, drugs, and steroids. Fortification helps prevent riboflavin deficiency, which is rare but can occur in certain populations.
Benefits
Essential for energy production and the metabolism of various nutrients.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used in food fortification to prevent neural tube defects during pregnancy. It is crucial for DNA synthesis and repair. Fortification helps ensure adequate intake in populations with low dietary folate.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from fortified foods alone.
Benefits
Supports DNA synthesis and is critical for fetal development during pregnancy.
Processing
Unprocessed or Minimally Processed Foods
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